Flavored Tofu, Shiitake Mushroom and Cherry Tomato Kabobs

Makes 6 kabobs / This dish goes well with salad and pasta. There are typically two types of skewers to use for kabobs: bamboo or metal. Bamboo skewers are safer and easier to handle hot off the grill, but should be soaked in cold water for 30 minutes before grilling to prevent them from burning.

Recipe Yield:
6 servings

Recipe Calories:
307

Recipe Ingredient Details:

GARLIC-CHILE SAUCE

1teaspooncooking oil

1smallred chile, minced

4clovesgarlic, minced

1/2cupgreen tea

1tablespoonhoney

1/2cuprice vinegar

KABOBS

1 1/2poundsflavored tofu, cut into chunks

1/2poundmedium fresh shiitake mushrooms(remove stems)

2mediumoranges, peeled and cut into chunks

12cherrytomatoes

1largeyellow zucchini, cut into chunks

1tablespoonminced chives(to garnish)

Recipe Instructions:
Heat small saucepan coated with cooking oil over medium-high heat. Sauté chile and garlic until fragrant, about 30 seconds.
Add green tea, honey, vinegar and fish sauce. Bring to a boil. Remove from heat and allow to cool.
Alternately thread tofu, mushrooms, oranges, tomatoes and zucchini onto six 12-inch skewers. Brush with sauce.
Oil and preheat grill. Grill kabobs until vegetables are golden and mushrooms are lightly browned. Turn and brush often with sauce, about 5 minutes each side.
Garnish with chives. Serve remaining sauce for dipping.

Recipe Additional Notes:

Tip: Alternatively, you can cook this dish in your oven. Set oven to broil and place skewers on middle rack on top of a sheet of foil that has been sprayed with cooking oil.